Scientists in Japan have created two synthetic versions of an ingredient in curry that is noted for its potential to fight cancer.

Some studies have suggested that curcumin, the yellowish component in turmeric that gives curry its flavor, can suppress tumors and that people who eat lots of curry may be less prone to the disease. However, curcumin loses its anti-cancer attributes quickly when ingested.

The scientists wrote in the latest issue of Molecular Cancer Therapeutics that they had synthesized two variations -- GO-Y030 and GO-Y031 -- which have proved more potent and lasting than natural curcumin.

They tested them in mice with colorectal cancer and found that they worked far better.

This is not only an amazing piece of news but also a wonderful one! I wrote earlier about the benefits of curry, and now to find that scientists have actually isolated and reproduced a synthetic version of the ingredient that is so effective at fighting cancer, is simply wonderful.